Lemon Chicken Pasta

This Lemon Chicken Pasta is simple, delicious and one of the best comfort foods ever. A family favorite for years!

If I were to make the same meal, one night a week, every single week, my boys would hands down vote for this Lemon Chicken Pasta. They ask for it All. The. Time.

When I had my last baby 12 years ago, my friend brought us a chicken pasta dinner that we all went crazy over. It was sooo delicious. So I asked her for the recipe and it went something like this . . . “a little of this and a little of that, etc . . . .ugh!” She gives you recipes like my mom does! So I made up my own version and it was as good as hers!

I’ve been asked for the recipe countless times, and I hate to admit it, but I’ve been just like my friend and my mom and totally had to guesstimate because I’ve never really measured anything. Hence, the reason this recipe has never been posted. So to all my friends and family that have asked for this recipe, I’m happy to report that I actually measured out things this last time so I can give you a real recipe instead of a make believe one.Now it’s definitely not on the healthier side of things, which of course is why it’s so, so good. It’s also simple, delicious, and yeah, it’s pretty much the bomb.

We had a missionary serving in our stake for a full year and the first time I fixed dinner for him and his companion, this pasta is what I made. Every other time after that when I fed the missionaries, Elder Foster always requested this pasta. I made this for my son’s group of friends when they had dinner at our house the night of prom a couple years ago. It was a hit with every single teenager that night.

Marinate chicken for a couple hours in lemon pepper marinade of your choice.

Grill chicken breasts until no longer pink. Remove from grill and place on a plate and cover with foil. Set aside.

Bring a pot of water to a boil and cook pasta according to package directions.

While water is boiling and pasta is cooking, in a large skillet melt butter with olive oil over medium-low heat. Add garlic and lemon juice and cook for about 3 minutes, stirring occasionally.

Reduce heat to low and add salt and pepper, whipping cream and half-n-half. Stir until well combined.

Add cooked pasta and bring to a simmer. Continue to simmer for 5-10 minutes until the pasta absorbs most of the cream mixture. Meanwhile, cut the chicken into bite-size pieces. Add chicken to pasta mixture and mix well. Add more salt and pepper to taste, if needed. Toss in fresh basil and serve immediately.

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Comments

Thanks again for another scrumptious recipe! Made this dish yesterday and it turned out great. I was a bit nervous because it seemed so runny after adding the cream and half and half…and then all of the sudden the cream thickened up or was absorbed by the pasta and it looked just like the pictures you posted. Will be throwing this meal into the rotation for sure.

Thanks Adam, so glad you liked this. My boys ask for it all the time! It’s definitely a family favorite. Hopefully your basil wasn’t quite as “sickly” looking as mine. It was the tail end of my basil plant and the leaves were definitely not super green anymore. I’m kind of laughing at the picture because the chopped basil looks kind of pathetic. Oh well, at least it still tasted like fresh basil.

This was a winner this weekend too! Jeff made it, since I had to work, and it was delicioso! I was thinking of changing up the heavy cream 🙂 but Jeff said no (shockingly) and it will be definately be added into our frequent meals as well!

This looks yummy! I want to make this for a buffet I’m having for 20+ people. How many does this serve so I can up the quantities? Also, after making this, do you think it would work to put it in a crockpot on warm? Can’t wait to try this!

Hi Della, this serves about 8-10 people. You could put it in a crockpot, but it may get a little dry and mushy if that make sense. I know from experience because my son and his friends had a prom dinner at our house a couple years ago and I made this for dinner. One of the boys and his date were about 25-30 minutes late. I kept the pasta on my stovetop on low to keep it warm and it ended up soaking up the cream sauce and got a little mushy and dry at the same time. It was still good, but it’s even better if you can serve it right when it’s done. You can always add more cream to it which is what I had to keep doing. Hope this helps. Good luck!

Thank you for this information! I think I will adjust the recipe for 2and 1/2 times. I was hoping to make this the day before and put it in the crockpot and then in the refrigerator until about 2 hours before my guests arrive and then put it on low or warm. Thanks for telling me about the extra cream! I will let you know how it turns out. Thanks again, Jodi!

I hope it turns out ok. I’m not going to lie, when we heat up the leftovers the next day, it’s still good, but it really is even better when it’s eaten fresh. Good luck Della, I hope it doesn’t disappoint you. This is one of my boys very favorite meals.

One of my favorite flavors is lemon pepper and I absolutely love chicken so this was definitely a WIN/WIN for me!!! This was so delicious!!!! I made it with the bow tie pasta and my taste buds were very happy with what I was putting in my mouth!! Marinading the chicken then grilling it made it so tender and flavorful!!! This is definitely one of my favorites!!! (Of course, ALL of your recipes are my “one of my favorites”, haha)